Cover the bowl with a towel and put it in a warm place until it doubles in volume. How long this takes depends on the temperature of the room. It will take about an hour at 70 degrees.
When the volume has doubled, work your fingers between the dough and the bowl. It will stick to your fingers. Pull the dough up and over the top, spin the bowl a few degrees and pull again. You should get about 6 pulls from each revolution of the bowl. DO NOT push on the center of the dough.
This is an important step. What you are doing is developing the gluten in the surface of the dough, making a tough skin on the dough ball. You are making dough balloon. The more you stretch it, the stronger the surface gets.
Keep going for about six revolutions, cover the bowl, and set it aside to double in volume again. When it has doubled, do the surface stretching process again, and set it aside again.
Coat the griddle side of the dutch oven with olive oil, put it in the oven, and set the oven to 450 degrees. When the dough has risen the last time, pull it loose from the sides of the bowl, turn the bowl upside down over the dutch oven griddle, and let it plop out. take a sharp knife and score the top of the dough, either with a straight cut or an X. Put the other part of the dutch oven on top and bake for 30 minutes. Take the cover off and let it brown for about another 5 minutes - keep an eye on it until it looks nice and brown.